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Make this pot roast your own by featuring your favorite seasonal produce such as fresh pear, fennel, or turnips.

Ingredients

3 lbs beef chuck roast

1 tbsp olive oil

3 large carrots

2 large Granny Smith apples

3 stalks celery

1 large onion

1 (14 oz) pkg cubed butternut squash

2 cups apple cider

2 tbsp Dijon mustard

2 tbsp minced garlic

Steps

STEP 1 Season beef with kosher salt (in moderation) and pepper. Heat olive oil in a heavy-bottom skillet over medium-high heat. Sear the meat on both sides until brown, about 3–4 min. per side.

STEP 2 Meanwhile, chop the carrots, apples, celery, and onion into 1-inch chunks. Place in the bottom of a 6-quart slow cooker along with the cubed squash. Set browned meat on top of the cut vegetables.

STEP 3 Whisk together apple cider, Dijon mustard, and garlic and pour over top. Cover and cook on low for 6–8 hours. Let pot roast cool to room temperature. Transfer to a container and place in the freezer. To reheat, thaw in the refrigerator the night before and bring to a boil in a large pot, adding water as needed.

Tags

Savory Sunday

S7 2017

Nutrition information

Calories554kcal28%

Fat35.6g55%

Saturated fat13.6g68%

Carbs27.6g9%

Sodium266mg11%

16.0gsugar

4.6gfiber

31.1gprotein

121mgcholesterol

Ratings and reviews

Old-Fashioned Pot Roast with Fall Veggies is rated
4.0 out of
5 by
1.

Rated 4 out of
5 by
Anonymous from
Easy to make tastes greatMade this today excellent , the only thing I would do is choose a better cut of meat. Maybe a top round roast. But tastes great.